It was a day for large, white round things yesterday as the forces of nature combined with a harvest moon and a puffball.
We sliced the puffball into lovely slabs of pure white, and dipped them into beer batter (1/2 self raising flour, 1/2 water and a good glug of beer) before shallow frying in rapeseed oil. They were seriously tasty, and a full puffball could feed about 10 people.
Puffballs tend to soak up oil or butter, so you do need to coat them in either a batter or breadcrumbs if you are going to fry them. They have a delicate mushroom taste and a lovely texture and you cannot mistake them for anything else (except possibly an old football!) so they are great for foraging beginners.